【作者】 张雪； 张一鸣；

【Author】 ZHANG Xue,ZHANG Yi-ming (Quality Inspection Department of Zhengzhou Animal Husbandry College,Zhengzhou 450011,China)

【机构】 郑州牧业工程高等专科学校质量检测系；

【摘要】 本文以黄豆、玉米、小米等五种谷物为主要原料,采用感官评定和正交试验法研制出营养丰富、风味独特的功能性方便食品-五谷脆饼,并对产品在其加工过程中水分,食盐、乳化剂的添加量对脆饼质量、风味的影响进行了探讨,确定出相应的生产工艺及工艺参数。五谷脆饼的最佳配方为55%水、2%盐、6%乳化剂。产品为具有五谷的独特滋味,饼体金黄色,呈干燥均匀的固体,无硬块和焦团块,风味好的方便食品。更多还原

【Abstract】 The technology of cracker with five cereals of functional snack has been studied and the results showed that the content of water, salt and emulsifier were the main effecting factors on quality.In this paper the conditions of processing were also determined.Result showed that the best formula of grain crackers was 55%water,2%salt and 6%emulsifier.Grain product which has unique flavor of five cereals,with golden yellow cake body,uniform drying solid and no lumps,no coke mass,was tasty convenient food.更多还原